Vietnamese · Breakfast
Sticky Rice with Chinese Sausage
Vietnamese glutinous rice steamed with Chinese sausage, its rendered fat coating each grain in savoury sweetness. Crispy fried shallots and mashed mung beans provide textural contrast. Served warm as a compact, portable rice dish eaten by hand or with a spoon.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
567Calories
20.5gProtein
27.9gFat
58.2gCarbs
2.8gSugar
3.4gFiber
1206mgSodium
81mgChol
10.4gSat Fat
320mgPotassium
42mgCalcium
2.8mgIron
0.9mcgVitamin B12
2.3mgVitamin C
gluten-free-adaptable
rich-umami
hidden-gems
breakfast
Instructions
1
Prep
Drain soaked rice and mung beans in a sieve, setting both aside; rice grains should look plump.
2
Sweat
Fry shallot slices in vegetable oil over medium heat for 3–4 minutes until deep golden and crisp; remove to paper towel, leaving oil in pan.
3
Boil
Simmer mung beans in water to cover over medium heat for 15 minutes until soft, drain, mash to coarse paste with salt.
4
Steam
Line a steamer basket with muslin, spread soaked rice in an even layer, steam over boiling water on high for 20 minutes until glossy.
5
Build
Fork fried lap cheong and fish sauce through hot steamed rice in the basket until grains turn light amber, absorbing rendered fat evenly.
6
Plate
Mound rice onto a plate, top with mashed mung bean paste, scatter crispy shallot and scallion, serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g15 oz lap cheong (Chinese sausage)
- 200g200g glutinous rice, soaked 4 hours
- 40g40g split yellow mung beans (moong dal), soaked 4 hours
- 22 small shallot
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp fish sauce
- 2 tsp2 tsp scallion
